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Pumpkin Cheesecake Cookies

Indulgent Pumpkin Cheesecake Cookies for Cozy Fall Treats

Delightful Pumpkin Cheesecake Cookies blend the warm flavors of fall with a creamy cheesecake swirl for a perfect cozy treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Use block cream cheese for best results.
  • 2 tablespoons Granulated Sugar Can substitute with powdered sugar for smoother texture.
For the Cookie Dough
  • ½ cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • ½ cup Brown Sugar Light or dark brown sugar works well.
  • ½ cup Granulated Sugar Replace with coconut sugar for a less refined choice.
  • ½ cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1 each Egg Yolk Can be swapped with a flax egg for a vegan alternative.
  • 2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Soda Make sure it’s fresh for effective leavening.
  • 1 teaspoon Pumpkin Pie Spice Substitute with cinnamon and nutmeg if unavailable.
  • ½ teaspoon Salt Kosher or sea salt is recommended.

Equipment

  • mixing bowls
  • Electric mixer
  • Baking sheet
  • parchment paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the cream cheese filling: In a small mixing bowl, vigorously combine cream cheese and granulated sugar until smooth, then freeze dollops for 30 minutes.
  2. Cream together butter, brown sugar, and granulated sugar until light and fluffy, then blend in pumpkin puree and egg yolk.
  3. Whisk together flour, baking soda, pumpkin pie spice, and salt, then gradually add to the wet mixture until a soft dough forms.
  4. Preheat your oven to 350°F (175°C). Scoop dough, flatten it, add a cream cheese dollop, and wrap the dough around it.
  5. Arrange cookie balls on a lined baking sheet and bake for 10-12 minutes until edges are set and tops are slightly cracked.
  6. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 1500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Chill the cream cheese filling for easier handling; use pure pumpkin for better flavor. Avoid overmixing the dough to keep cookies soft.

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